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(English Recipe)
Somen Soup 4 Ways

Spicy Soup
Servings: 2

INGREDIENTS
200 grams somen noodles
100 milliliters noodle soup base
1 teaspoon sesame oil
1 teaspoon grated ginger
1 teaspoon doubanjiang
100 milliliters water
Sliced scallions, for garnish

PREPARATION
Boil the somen noodles according to the package instructions. Transfer the noodles to an ice bath to cool, then drain.
Twist the somen around a fork into small bunches and place on a serving plate.
In a small bowl, combine the noodle soup base, sesame oil, ginger, doubanjiang, and water. Mix well. Ladle the soup into a small cup and add the scallions.
Serve the noodles with the soup for dipping.
Enjoy!

Sesame Soy Milk Soup
Servings: 2

INGREDIENTS
200 grams somen noodles
1 teaspoon white miso
2 tablespoons ground white sesame seeds
50 milliliters noodle soup base
150 milliliters soy milk

PREPARATION
Boil the somen noodles according to the package instructions. Transfer the noodles to an ice bath to cool, then drain.
Twist the somen around a fork into small bunches and place on a serving plate.
In a small bowl, combine the miso, ground sesame seeds, and the noodle soup base. Add the soy milk in 3 additions, whisking well between each to combine. Ladle the soup into a small cup.
Serve the noodles with the soup for dipping.
Enjoy!

Ume Radish Soup
Servings: 2

INGREDIENTS
200 grams somen noodles
50 milliliters noodle soup base
100 grams grated radish
4 umeboshi, seeded and chopped
100 milliliters water
2 shredded shiso leaves, for garnish

PREPARATION
Boil the somen noodles according to the package instructions. Transfer the noodles to an ice bath to cool, then drain.
Twist the somen around a fork into small bunches and place on a serving plate.
In a small bowl, combine the noodle soup base, grated radish, umeboshi, and water and whisk well. Ladle the soup into a small cup and top with the shiso.
Serve the noodles with the soup for dipping.
Enjoy!

===

Asian-style Soup
Servings: 2

INGREDIENTS
200 grams somen noodles
50 milliliters noodle soup base
1 teaspoon fish sauce
1 teaspoon lemon juice
1 red chili pepper, sliced
100 milliliters water
2 tablespoons dried shrimp, for garnish
Fresh coriander leaves, for garnish

PREPARATION
Boil the somen noodles according to the package instructions. Transfer the noodles to an ice bath to cool, then drain.
Twist the somen around a fork into small bunches and place on a serving plate.
In a small bowl, combine the noodle soup base, fish sauce, lemon juice, red pepper, and water and mix well. Ladle the soup into a small cup and garnish with the dried shrimp and coriander.
Serve the noodles with the soup for dipping.
Enjoy!